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Sausage and Egg Breakfast Bombs

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  • Prep 30 min
  • Total 50 min
  • Ingredients 9
  • Servings 30
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These savory breakfast bites are sure to please everyone; they're sweet, savory and fun to eat too.
By Inspired Taste
Updated Aug 8, 2016
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  • 1 tablespoon olive oil
  • 1/2 lb pork breakfast sausage
  • 6 eggs, beaten
  • 1 1/2 cups coarsely chopped fresh spinach leaves
  • Salt and pepper to taste
  • 3 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
  • 1 egg
  • 1 tablespoon water
  • 1 cup maple-flavored syrup, warmed


  • 1
    Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In large skillet, heat oil over medium heat. Cook sausage in oil 6 to 8 minutes, stirring occasionally to crumble, until no longer pink; drain. Add beaten eggs; cook, stirring frequently, until eggs are thickened but still moist. Stir in spinach; cook just until wilted. Remove from heat; season with salt and pepper.
  • 3
    Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Spoon 1 heaping tablespoon egg mixture onto center of each round. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.
  • 4
    In small bowl, beat 1 egg and the water. Lightly brush tops of biscuits with egg mixture.
  • 5
    Bake 15 to 20 minutes or until golden brown. Serve biscuits warm with syrup.

Tips from the Pillsbury Kitchens

  • tip 1
    Try adding a few fresh herbs, such as fresh basil or parsley, to the egg mixture.
  • tip 2
    Use your favorite breakfast sausage for this recipe—mild or flavored, patties, links (with casings removed) or sausage from a 1-lb roll.
  • tip 3
    Instead of sausage, add crumbled cooked bacon…or skip the meat and add shredded cheese.

Nutrition Information

No nutrition information available for this recipe
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